Protein Pancakes

By Erin · August 12, 2023 · 1 Comment

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Start your day or end your workout with these Protein Pancakes. With 10 grams of protein per pancake, they keep you full for hours and are easy to make with pantry staple ingredients.

There’s no better way to kickstart the day than with protein-packed, grab-and-go breakfasts, like smoothies, overnight oats, and nut butter balls. But for those mornings when you have a little time to spare, Protein Pancakes are where it’s at. They’re comforting, yet healthy, and keep you full for hours!

This protein pancake recipe adds protein-rich ingredients to an otherwise straightforward batter, like Greek yogurt and protein powder. After cooking, you’re still left with a stack of golden, tender pancakes that you’d never guess were good for you. They’re a perfect post-workout meal and weekday breakfast, and are also excellent for meal prep!

Greek yogurt - Its natural creaminess adds richness to the batter while the acidity helps the pancakes rise and fluff up. It’s also another source of protein, in addition to the protein powder. If you don’t have Greek yogurt, use regular yogurt instead. Cottage cheese is a protein and moisture powerhouse in pancake recipes as well!

Maple syrup - It’s not just for topping on the pancakes! Here, it sweetens the batter and helps the pancakes taste like their most delectable selves.

White whole wheat flour - I opted to make the pancakes with this fiber and vitamin-rich and nuttier-tasting flour rather than all purpose flour.

Protein powder - This is the main source of protein in the pancakes. Use any flavor you like! Unflavored, vanilla, chocolate, or strawberry protein powder all work well.

Cinnamon - Just a pinch enhances the flavor and makes the pancakes taste slightly sweet and comforting. Feel free to add nutmeg or substitute pumpkin pie spice here.

Step 1: Mix the wet ingredients. Whisk the eggs, milk, yogurt, and maple syrup together in a large bowl.

Step 2: Add the dry ingredients. Gently stir the flour, protein powder, cinnamon, baking powder, and salt into the wet mixture.

Step 3: Cook. Cook dollops of the batter on a preheated griddle until the tops of the pancakes become bubbly. Flip and cook on the other side. Serve and enjoy!

Don't overmix the batter! Only mix the dry mix with the wet until the ingredients are just combined (some lumps in the batter are ok). It’s the secret to light and fluffy protein pancakes! An overmixed batter can lead to dense, chewy pancakes.

Upgrade your stack of pancakes by folding all kinds of delicious add-ins into the batter, like:

Bananas are one of my favorite add-ins, too (as you can see from my banana yogurt pancakes and flourless banana pancakes). To make banana protein pancakes, add some mashed banana to the batter or drop banana slices onto the dollops of batter as they cook.

Are you a chocolate lover? Try using chocolate-flavored protein powder or folding cocoa powder and chocolate chips into the batter for chocolate protein pancakes.

Yes, you can substitute whole wheat flour with gluten free all purpose flour to make gluten free protein pancakes. Remember to use a certified gluten free protein powder as well.

As for vegan pancakes, I haven’t tested it but you should be able to use flax eggs, non-dairy milk, vegan Greek yogurt, and plant-based protein powder as substitutes for the eggs and dairy. Or, try boosting these vegan oatmeal pancakes with 1 to 2 scoops of vegan protein powder instead.

The protein content may vary based on the brand and type of protein powder you use, but 1 pancake typically has around 10 grams of protein.

Yes! Once it’s ready, store the batter in a covered bowl or airtight container in the fridge for 1 to 2 days. When it’s time to eat, gently stir the batter and cook it as normal.

Keep in mind that the batter may thicken in the fridge. In this case, you can add a splash of milk to thin the consistency.

The sky’s the limit when it comes to toppings and side dishes. Here are some ideas to help get you started:

Refrigerator: Store the leftover pancakes in an airtight container in the fridge for 3 to 4 days.

Freezer: Arrange the pancakes in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag, then freeze for up to 3 months.

Reheating: You can thaw frozen pancakes before reheating or reheat them directly from frozen in the toaster, toaster oven, microwave, or in a non-stick skillet over medium heat.

If you made this recipe, be sure to leave a comment and star rating below. Thanks!